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Rach updates a favorite salad, the grilled chicken caesar, with a few mediterranean twists.
Preheat oven to 375˚F.
Heat EVOO and garlic in skillet over medium heat, add butter to pan and melt butter. Add bread to pan and coat, season with cheeses, if using, pepper and za’atar. Arrange the bread on baking sheet lined with foil or parchment and bake to deep golden.
Combine the tahini, water, garlic, lemon juice, and mustard in food processor and process until smooth. Add cheeses or capers and yeast, pulse to combine with pepper, then stream in EVOO.
Combine the greens in large salad bowl.
Preheat a cast-iron skillet or griddle over medium-high to high heat.
Season the chicken with salt, pepper and za’atar. Add oil to pan, about 2 tablespoons, add chicken and cook 10-12 minutes turning occasionally. Rest chicken a few minutes then slice.
Toss greens with croutons and dressing, arrange on large board or platter and top with chicken.